o 400\u00b0F. Crush one of the garlic cloves and mix
b>lamb (or most of it).
Make small slits just large enough for
o 400\u00b0F. Season the leg of lamb, put it in a roasting
50\u00b0F.
Rub the lamb with salt and pepper and
live oil.
Spread the leg of lamb flat. Trim the excess fat
nd oil.
Spread half of the mixture over the meat
o 425\u00b0F. Sprinkle the leg of lamb with salt, pepper, garlic and
esealable plastic bag. Add the leg of lamb coating with the marinade well
he leg of lamb) whisk to blend well.
Place the leg of lamb in rack
Preheat oven.
Wash
leg
of
lamb thoroughly; pat dry. Make 4 small slits
around lamb.
Insert cloves of garlic into leg.
Rub olive oil all over leg of lamb.
Place in baking pan with rack. Sprinkle salt
and
pepper to taste.
Cook at 450\u00b0 for 15 minutes and then cover
and cook at 350\u00b0 for 2 to 2 1/2 hours.
Slice lamb and arrange on warm platter.
Serve immediately.
Makes 6 to 8 servings.
sh. Mix well.
Add leg of lamb, secured with skewers, and rub
ver the butterflied leg of lamb and then cover and leave for at least
ixture over larger end of leg of lamb.
Slice 2 large garlic
eat and cover; simmer gently for 1 hour, or just until
ny excess fat from the lamb, pat dry, season with salt
For Stuffing:
Preheat oven to
-6 stems of thyme, 3-4 stems of oregano and 5
Before cooking, pour lemon juice over lamb (this will get rid of wild taste).
Insert 3 or 4 whole cloves of garlic into lamb. The garlic will give the lamb a really good taste.
Place leg of lamb in baking dish, pour at least 1-inch of water into dish and cook in a 400\u00b0 oven for 20 minutes.
Reduce heat to 350\u00b0 for 4 more hours.
br>IN CENTER OF ROASTER PLACE 2 SPRIGS OF FRESH ROSEMARY,TWO
at to low, and simmer for 2 to 2 and 1